The curing of meat was common during Roman times. It is thought that the Roman Charcutiers taught the Gauls their skills in return for their prized pigs fed with acorns. The saucissons are a remnant of the past, its making kept going till present times and can be found in many formerly romanized countries surrounding the Mediterranean.

Our main producer, Ets Chillet, based in Lugdunum, Lyon as we know it today, takes great pride in delivering a highly traditional range of cured meats. We stock as well meats from Corsica and Spa.